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Preheat the oven to 350 degrees.
Line a 9×13 baking dish with parchment paper.
In the bowl of a stand mixer, beat together the butter and sugars until light and creamy, about 5 minutes.
Beat in the vanilla and eggs, one at a time, until thoroughly combined.
In a small bowl, combine the flour, baking soda, and salt and stir.
Gradually add the flour mixture to the butter mixture, beating well.
Stir in the chocolate chips.
Use your hands to press half of the dough into the bottom of the baking dish.
Spread the hot fudge sauce in a thin, even layer over the cookie dough.
Spread the caramel sauce over the hot fudge in a thin layer.
Take small chunks of the remaining cookie dough and flatten them into small pieces in your hand and place each piece in a single layer over the top of the caramel.
Bake for 25 – 30 minutes, checking them towards the end to keep from overbaking.